Start by peeling and deveining your shrimp, then pat them dry thoroughly with paper towels. This helps them sear properly and develop a nice color.
Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and cook until fragrant—about 30 seconds—until you smell that inviting aroma, but don’t let it brown.
Add the shrimp in a single layer, and sear for 2-3 minutes on each side until they turn a bright pink and are just opaque. Use a wooden spoon to gently toss or flip the shrimp for even cooking. Remove the shrimp from the pan and set aside.
Pour the marinara sauce into the same skillet, scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly and becomes fragrant.
Squeeze the juice of half a lemon into the sauce and stir in the red pepper flakes. Return the cooked shrimp to the pan, nestling them into the sauce, and cook for another 1-2 minutes to reheat and meld flavors.
Taste the sauce and adjust seasoning with a pinch of salt if needed. Just before serving, sprinkle in torn basil or parsley for a fresh herbal aroma. Squeeze the remaining half of the lemon over the dish for a bright finish.
Serve immediately, spooning the shrimp and sauce over pasta, rice, or crusty bread. Garnish with extra herbs if desired, and enjoy the lively, colorful flavors of this bright shrimp marinara.
